Patrick W. M. Janssen

Physical characteristics of digesta and their influence on flow and mixing in the mammalian intestine: a review

The physical properties of digesta may influence mixing, efficiency of digestion, and absorption within the lumen of the intestine. We review how the physical properties of digesta change during transit through the various segments of the intestine, and how their influence on flow and mixing may be modulated by peristaltic activity. We examine how, in more fluid digesta, the solid and liquid phases interact to influence flow and mixing. Similarly, how in viscid digesta, shear strength, plasticity and elasticity of contained particulate material may influence the permeation of the fluid phase and secretions into and out of the digesta bolus. The manner in which the solid and liquid phases of digesta interact in a partly gaseous environment, such as the lower bowel, to influence bolus cohesion is also examined. Those mechanisms that promote the formation of a less viscous layer at the mucosal interface to promote plug flow are reviewed, and their effect on the efficiency of mixing and digestion discussed. It is recommended that in any future work investigating the character of mixing in the intestine, a wider range of appropriate digesta properties be measured and that, in investigations of intestinal movement, perfusates with similar characteristics to digesta be used.

Mixed-Culture Transcriptome Analysis Reveals the Molecular Basis of Mixed-Culture Growth in Streptococcus thermophilus and Lactobacillus bulgaricus

ABSTRACT Many food fermentations are performed using mixed cultures of lactic acid bacteria. Interactions between strains are of key importance for the performance of these fermentations. Yogurt fermentation by Streptococcus thermophilus and Lactobacillus bulgaricus (basonym, Lactobacillus delbrueckii subsp. bulgaricus) is one of the best-described mixed-culture fermentations. These species are believed to stimulate each others growth by the exchange of metabolites such as folic acid and carbon dioxide. Recently, postgenomic studies revealed that an upregulation of biosynthesis pathways for nucleotides and sulfur-containing amino acids is part of the global physiological response to mixed-culture growth in S. thermophilus, but an in-depth molecular analysis of mixed-culture growth of both strains remains to be established. We report here the application of mixed-culture transcriptome profiling and a systematic analysis of the effect of interaction-related compounds on growth, which allowed us to unravel the molecular responses associated with batch mixed-culture growth in milk of S. thermophilus CNRZ1066 and L. bulgaricus ATCC BAA-365. The results indicate that interactions between these bacteria are primarily related to purine, amino acid, and long-chain fatty acid metabolism. The results support a model in which formic acid, folic acid, and fatty acids are provided by S. thermophilus. Proteolysis by L. bulgaricus supplies both strains with amino acids but is insufficient to meet the biosynthetic demands for sulfur and branched-chain amino acids, as becomes clear from the upregulation of genes associated with these amino acids in mixed culture. Moreover, genes involved in iron uptake in S. thermophilus are affected by mixed-culture growth, and genes coding for exopolysaccharide production were upregulated in both organisms in mixed culture compared to monocultures. The confirmation of previously identified responses in S. thermophilus using a different strain combination demonstrates their generic value. In addition, the postgenomic analysis of the responses of L. bulgaricus to mixed-culture growth allows a deeper understanding of the ecology and interactions of this important industrial food fermentation process.

Multifactorial diversity sustains microbial community stability

Maintenance of a high degree of biodiversity in homogeneous environments is poorly understood. A complex cheese starter culture with a long history of use was characterized as a model system to study simple microbial communities. Eight distinct genetic lineages were identified, encompassing two species: Lactococcus lactis and Leuconostoc mesenteroides. The genetic lineages were found to be collections of strains with variable plasmid content and phage sensitivities. Kill-the-winner hypothesis explaining the suppression of the fittest strains by density-dependent phage predation was operational at the strain level. This prevents the eradication of entire genetic lineages from the community during propagation regimes (back-slopping), stabilizing the genetic heterogeneity in the starter culture against environmental uncertainty.

The physical processes of digestion

Introduction Flow mixing and absorption. The physical problems of extracting nutrients from food items and the possible macroscopic and microscopic solutions. The digestive tube and its limitations. solid to liquid to solid Methods for evaluating the physical properties of digesta Particle size Rheology Viscometry Viscoelastic behaviour Time dependent behaviour Permeametry Hindered settling function Permeability and other measures Methods for evaluating the relationship between motility and flow of digesta Solid and liquid phase markers Reactor mixing Spatiotemporal mapping Physical behaviour of fluid digesta Macroscopic effects Newtonian and non Newtonian behaviour of fluids. Where digesta fit in this system the kinetics of digesta flow Securing efficient absorption from fluids and non-Newtonian fluids, chemical reactor theory and problems Buoyancy Backflow form coiled elements Physical behaviour of solid digesta The continuum between solids and liquids viscoselasticity securing efficient absorption from fluids and from viscoelastic fluids Permeability extrusion of the liquid phase Propulsion and mixing of digesta the interplay between the gut wall and its contents Tension and stretch receptors in the enteric nervous system Maintaining the flow of digesta problems of narrowing and expanding Co-evolution of motility and the physical properties of digesta Micromixing Diffusion. Mucus and the unstirred water layer. Flow in the paravillus space and the crypts. Tight junctions permeability and fluid flow Glycocalyceal signalling of shear The physics of food What is known about how the physical structure of food interacts with the digestive processes e.g starch granule digestion digestion of proteinaceous aggregates eetc ( Dr Allan Hardacre NZ Crop and Food ) Flow and microorganisms Adaptions of micro-organisms to move within digesta and mucus Glycocalyceal signalling Messing with the properties of digesta Adulterating foods with viscoactive substances Nutraceuticals planning the rate of nutrient release. Modulating lumen pressure Microencapsulation and adherence to the gut wall

Characterization of Rhamnosidases from Lactobacillus plantarum and Lactobacillus acidophilus

ABSTRACT Lactobacilli are known to use plant materials as a food source. Many such materials are rich in rhamnose-containing polyphenols, and thus it can be anticipated that lactobacilli will contain rhamnosidases. Therefore, genome sequences of food-grade lactobacilli were screened for putative rhamnosidases. In the genome of Lactobacillus plantarum, two putative rhamnosidase genes (ram1Lp and ram2Lp) were identified, while in Lactobacillus acidophilus, one rhamnosidase gene was found (ramALa). Gene products from all three genes were produced after introduction into Escherichia coli and were then tested for their enzymatic properties. Ram1Lp, Ram2Lp, and RamALa were able to efficiently hydrolyze rutin and other rutinosides, while RamALa was, in addition, able to cleave naringin, a neohesperidoside. Subsequently, the potential application of Lactobacillus rhamnosidases in food processing was investigated using a single matrix, tomato pulp. Recombinant Ram1Lp and RamALa enzymes were shown to remove the rhamnose from rutinosides in this material, but efficient conversion required adjustment of the tomato pulp to pH 6. The potential of Ram1Lp for fermentation of plant flavonoids was further investigated by expression in the food-grade bacterium Lactococcus lactis. This system was used for fermentation of tomato pulp, with the aim of improving the bioavailability of flavonoids in processed tomato products. While import of flavonoids into L. lactis appeared to be a limiting factor, rhamnose removal was confirmed, indicating that rhamnosidase-producing bacteria may find commercial application, depending on the technological properties of the strains and enzymes.

High-definition spatiotemporal mapping of contractile activity in the isolated proximal colon of the rabbit

Four types of contractile activity were identified and characterised in the isolated triple haustrated proximal colon of the rabbit using high-definition spatiotemporal mapping techniques. Mass peristalses were hexamethonium-sensitive deep circular contractions with associated taenial longitudinal contractile activity that occurred irregularly and propagated rapidly aborad, preceded by a zone of local lumen distension. They were sufficiently sustained for each event to occupy the length of the isolated colonic segment and the contraction persisted longer orally than aborally, the difference being more pronounced when lumen contents were viscous. Haustra were bounded by deep even-spaced ring contractions that progressed slowly aborad (haustral progression). Haustral formation and progression were hexamethonium-sensitive and coordinated across intertaenial domains. Ripples were hexamethonium-resistant phasic circular contractions that propagated predominantly orad at varying rates. In the presence of haustra, they were uncoordinated across intertaenial domains but were more coordinated when haustra were absent. Fast phasic contractions were relatively shallow hexamethonium-resistant contractions that propagated rapidly in a predominantly aborad direction. Fast phasic circular contractions were accompanied by taenial longitudinal muscle contractions which increased in amplitude prior to a mass peristaltic event and following the administration of hexamethonium. On the basis of the concurrence and interaction of these contractile activities, we hypothesise that dual pacemakers are present with fast phasic contractions being modulated by the interstitial cells of Cajal in the Auerbach’s plexus (ICC-MY) while ripples are due to the submucosal ICC (ICC-SM). Further, that ICC-SM mediate the enteric motor neurons that generate haustral progression, while the intramuscular ICC (ICC-IM) mediate mass peristalsis. The orad movement of watery fluid was possibly due to ripples in the absence of haustra.

Manipulating digestion with foods designed to change the physical characteristics of digesta.

We explore how foods can be designed to modulate digestion and to promote health by changing the physical properties of digesta. The physical characteristics of digesta are discussed along with their impact on the physiology of digestion with special reference to sites where these characteristics are likely to influence digestive efficiency. Evidence is reviewed regarding the effects of supplementation with viscoactive agents on the flow and mixing of digesta in particular segments of the human gut that, by changing the rheology and liquid permeability of digesta in that segment, influence specific aspects of digestion and absorption.

The bioelectrical basis and validity of gastrointestinal extracellular slow wave recordings

•  Extracellular recording techniques are commonly used to measure bioelectrical activity. However, the validity of gastrointestinal extracellular recordings has recently been challenged. •  In this joint experimental and modelling study, slow waves were recorded during contractile inhibition, biphasic and monophasic slow wave potentials were recorded simultaneously, and the biophysical basis of extracellular potentials was modelled with comparison to experimental data. •  The results showed that in vivo extracellular techniques reliably recorded slow waves in the absence of contractions, and potentials recorded using conventional serosal electrodes (biphasic) were concordant in phase and morphology with those recorded using suction electrodes (monophasic). •  Modelling further demonstrated that the morphology of experimental recordings is consistent with the biophysics underlying slow wave depolarisation. •  In total, these results demonstrate that gastrointestinal extracellular recordings are valid when performed and analysed correctly, reliably representing bioelectrical slow wave events. Motion suppression is not routinely required for in vivo extracellular studies.

Volatile Compound Fingerprinting of Mixed-Culture Fermentations

ABSTRACT With the advent of the -omics era, classical technology platforms, such as hyphenated mass spectrometry, are currently undergoing a transformation toward high-throughput application. These novel platforms yield highly detailed metabolite profiles in large numbers of samples. Such profiles can be used as fingerprints for the accurate identification and classification of samples as well as for the study of effects of experimental conditions on the concentrations of specific metabolites. Challenges for the application of these methods lie in the acquisition of high-quality data, data normalization, and data mining. Here, a high-throughput fingerprinting approach based on analysis of headspace volatiles using ultrafast gas chromatography coupled to time of flight mass spectrometry (ultrafast GC/TOF-MS) was developed and evaluated for classification and screening purposes in food fermentation. GC-MS mass spectra of headspace samples of milk fermented by different mixed cultures of lactic acid bacteria (LAB) were collected and preprocessed in MetAlign, a dedicated software package for the preprocessing and comparison of liquid chromatography (LC)-MS and GC-MS data. The Random Forest algorithm was used to detect mass peaks that discriminated combinations of species or strains used in fermentations. Many of these mass peaks originated from key flavor compounds, indicating that the presence or absence of individual strains or combinations of strains significantly influenced the concentrations of these components. We demonstrate that the approach can be used for purposes like the selection of strains from collections based on flavor characteristics and the screening of (mixed) cultures for the presence or absence of strains. In addition, we show that strain-specific flavor characteristics can be traced back to genetic markers when comparative genome hybridization (CGH) data are available.

Quantification of the effects of the volume and viscosity of gastric contents on antral and fundic activity in the rat stomach maintained ex vivo.

AimsThe aim of this study was to examine the effect of varying the rheological properties of perfusate on the volume and muscular activity of the various compartments of the rat stomach.MethodsImage analysis was used to quantify the activity of the ex vivo stomach preparations when perfused according to a ramp profile.ResultsThe area of the fundus increased to a greater extent than that of the body when watery or viscous material was perfused. However, initial distension of the corpus was greater and occurred more rapidly when viscous material was perfused. Only the fundus expanded when perfusion followed the administration of verapamil. The frequency of antrocorporal contractions decreased significantly and the amplitude of antrocorporal contractions increased significantly with increase in gastric volume. The velocity of antrocorporal contractions did not vary with gastric volume but varied regionally in some preparations being faster distally than proximally. Neither the frequency, amplitude or velocity of antrocorporal contractions differed when pseudoplastic rather than watery fluid was perfused. However, the characteristics of antrocorporal contractions changed significantly when the stomach was perfused with material with rheological characteristics that induce different patterns of wall tension to those normally encountered. Hence, the mean frequency and speed of propagation of antrocorporal contractions increased and their direction of propagation became inconstant.